1. For heavy cream, whisk soy milk powder and hot water, until dissolved. Whisk in oil. Grease 1 glass container. Blend together all cheese ingredients, except agar powder, for about 1 to 2 minutes, until smooth. Add agar powder and blend another 30 to 40 seconds, until smooth.
2. Pour into small, heavy-bottomed sauce pan on stove and let sit for 2 to 3 minutes. Turn on heat to medium and keep whisking until it starts bubbling. As soon as it starts bubbling, turn the heat down to low-medium and keep whisking gently as it simmers for another 3 to 4 minutes.
3. Pour mixture into prepared container and smooth over the top. Leave uncovered on the counter until the top firms up. Drizzle a little olive oil over the top to prevent it from drying out and place container (uncovered) in the refrigerator to cool for at least 8 hours.
Source of recipe: This cheese doesn't melt very well, but it works well in quesadillas and grilled cheese sandwiches. If you pop your pizza under the broiler for a minute or two, the taste makes it worth the effort and the $2.50 price tag.

This is an excellent soy cheese.I made it as described.I order the soy powder and agar powder from an internet site.I could not find crushed lavender.Do not what the lavender gives to the taste.There was a local pizza place that use soy cheese that had brought in from CA to make a very good soy cheese pizza.I made a pizza with this cheese and it tasted the same—very good.I will upload some pictures.

Incase anyone was wondering, this is originally a recipe from "veganise it...don't critisize it" and she makes some inventive vegan recipes! Should have credited her. Except no lavender and uses real vegan heavy cream.I use firm tofu instead :)it comes out lovely, especially on pizzas!

Sprightcat, silken tofu is silken tofu. It's a variety like firm or extra firm. Look for silken tofu in vacuum sealed packaging - it may not be in the refrigerated section. You might be able to find lavender in a specialty store, otherwise visit a nursery and ask for edible lavender.

This is awesome looking, i want to try this. I am not very confident in attempting to make it. The silken tofu, what style do you use? firm, extra firm? this looks so difficult to make, but if it turns out, i would be so happy that i could just make my own and not buy any ever again. where do you get lavender from?